Easy! No-Bake Mango Cheesecake
Learn how to create this beautiful No-Bake Mango Rose Cheesecake with fresh mango right at home.
Servings: 8
Equipment
- 18 cm spring-form pan or removable bottom pan
Ingredients
For Bottom Crust
- 150 g of your choice of cookies
- 50 g butter melted
For the Cream Cheese Layer
- 200 ml whipping cream chilled
- 80 g white sugar divided
- 5 g gelatin powder
- 50 ml water
- 200 g cream cheese softened
- 100 g strained yogurt
- 1 tablespoon lemon juice
For Jelly Layer
- 5 g gelatin powder
- 50 ml water
- 200 ml orange juice
For Mango Rose
- 4 medium ripe mangoes peeled and sliced
For Honey Glaze
- 2 tablespoon honey
- 1 teaspoon warm water
Instructions
Prepare the Pan
- Grease the base and sides of the pan with butter and line with baking paper.
Prepare the Crust
- Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.
- Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using a back of a spoon or a glass. Place in the fridge to chill and set while preparing the filling.
Prepare the Cheesecake Layer
- First, prepare the whipped cream. Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to stiff peaks.
- Whip the whipping cream with sugar (40 g) until foamy and soft peaks form. And, set aside.
- Use a food processor if you have one. That’s the easiest and fastest way to make the cheese mixture.
- Place the cream cheese, yogurt, sugar (40 g) and lemon juice in a food processor. Process for 30 seconds or longer until smooth.
- OR use an electric mixer to beat the cream cheese, yogurt, lemon juice and sugar in a bowl until smooth and creamy. Make sure there are no lumps.
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
- Add the dissolved gelatin and beat for about 10-20 seconds. Fold in the whipped cream into the cream cheese mixture until well combined.
- Take out the prepared crust from the fridge and pour the cheese mixture on top of it. Refrigerate for about 4 hours or until the top is set. You can also let it set overnight if desired.
Prepare the orange juice layer
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
- Heat the orange juice gently in the microwave for about 30 seconds. Add gelatin and mix well.
- Take out the pan from the fridge. Make sure the cheese layer is completely set and that the juice mixture is cooled before pouring it onto the first layer.
- Gently pour the orange juice on top the cheese layer. Refrigerate for about 2 hours or until the top is set.
Prepare the Mangoes
- For making mango rose, you will need 4 medium mangoes that are ripe but firm enough to slice thinly.
- Peel mangoes, remove the cheeks from the seed, and then slice the cheeks. Use a sharp knife to cut the cheeks into equally thin slices.
Create the Mango Rose
- Take out the pan from the fridge. Make sure the orange juice layer is completely set before arranging the mango slices on top of the orange juice layer.
- Arrange the mango slices on top of the cheesecake to form a flower. Start from the edges of the cheesecake, and arrange mango slices into a rose shape.
- First, use big slices of the mangoes and then use small slices for the bud.
- Whisk the honey with a little warm water just to thin it out a bit. It should be sticky. Lightly brush the mango rose with the honey glaze.
Chill & Unmold the Cheesecake
- Chill the cheesecake in the refrigerator for a minimum of 2 hours.
- To unmold, put the cake pan on a cup/glass and then gently push down the ring.
- Place the cheesecake on a serving plate. Serve & Enjoy!